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Zarda (Hindi: ज़र्दा zardā, Urdu: زردہ zardā, Bengali: জর্দা jôrdā) is a traditional boiled sweet rice dish, native to the Indian subcontinent, made with saffron, milk and sugar, and flavoured with cardamom, raisins, pistachios or almonds.
Sholezard (also known as zard birinj or zarda) [1] is a rice pudding composed of saffron, sugar, rose water, [2] butter, cinnamon and cardamom. It is often made and distributed in substantial quantities in religious ceremonies. [3]
Sweet rice cooked with jaggery, known as gurr ala bhat or gurr walay chaawal, is a common household dessert. Zarda rice are also common for special occasion and festivals. Other Pakistani desserts and sweets such as siwayyan, gulab jaman, barfi, firni, kheer, and Ras malai are also popular. Traditional Drinks. Thandai is particularly popular in ...
Stir in the rice and the chickpeas, if using, with a wooden spoon. Pour in the stock and re- turn the sausages, cut in half, the spareribs or chops, and the drumsticks to the casserole, stirring ...
Place the presoaked rice into a pot with some cold tap water at a ratio of about 1 cup rice to 1.5 cups water. Cook the rice, with the pot lid open, at medium heat till the water is mostly evaporated and tiny pockets of air are visibly forming in the rice as the water level evaporates and goes down below the rice.
Some drink masala chai, especially the Pakistani Pashtuns. Sheer chai, a type of tea that is mixed with milk and sugar, is also consumed. Other breakfast foods can include Afghan naan, paratha, eggs, butterfat, (malai) milk creams, cheeses, etc. Pastries, cakes and cookies are consumed with either tea or warm milk. Those in cities buy and eat ...
In Pakistan, it is usually served with boiled rice and naan. Fish karhi and egg karhi are also popular. Khichra – a variation of the dish Haleem, popular with Muslims of South Asia. It is prepared with lentils, rice, meat and spices. [6] Nihari – regarded as a national dish of Pakistan
Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. [2] [3] Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.